群山地方産 菜蔬의 營養成分 分析

鞠重烈 군산대학교 1977 群山水産專門大學 硏究報告 Vol.11 No.3

There are the difference of nutritive contents of foods according to the area of production and the growth. To know the difference, I studied for the contained quantity of minerals in vegetables produced in Kunsan area. Water and ash were analized by general methods. Phosphorus and ion were studied by spectrophotometric absorbance. Calcium was analized by potassium permanganate titration. The results were as follows; Comparing with the analysis table of Nutritive Value in Korean Foods and of Central Chemistry Lab., the difference of contents was showed in some vegetables; The values of iron showed the defference in spinach, green onion and carrot The phosphorus contents showed the difference in onion, green onion and chinese cabbage. Calcium values were different from the preceding analysis tables in chinese rsdish, carrot and chinese cabbage.

群山港沿邊 海水中 鉛合量

鞠重烈 군산대학교 1976 群山水産專門大學 硏究報告 Vol.10 No.3

The sea waters of surface and bottom at the 9 spots along Kunsan Harbour were sampled at ebb tide and full tide. The Complex salt of lead dithizone from sampled water was formed with dithizone in carbon tetrachloride solution. Then, the colour intensity of lead dithizone determined by a colorimeter. The results were as follows: 1) The Concentration of lead at sampled spots ranged from 0. 010 ppm to 0.06. ppm and total mean value showed 0.029 ppm. 2) On the whole, the concentration of lead was shown at ebb tide more than at fulltide. 3) The value of lead in the sea water was higher in the water of bottom than in the water of surface. 4) The highest value as compared with other sports was shown at spot No.2 and No.3. Consequently, those seemed to be areas which were influenced by polluted water.

脫酸素劑가 食品의 品質保存에 미치는 影響 : Ⅱ. 조미김에 대한 Na₂S₂O₄效果에 對하여

鞠重烈,金鍾培 군산대학교 1981 群山水産專門大學 硏究報告 Vol.15 No.3

To estimate the effect of free oxygen absorber on the rancidity and pigment of prepared laver, the PoV., TBA V and pigment quantity were examined during storage. The Laver was seasoned with oil and salt, and heated at 120℃ for 30 sec. Each a certain quantity (about 1.5g) of the laver was packed into gas-proof laminate bags in 4 groups; a group packed with sodium dithionite, a group packed under 74mmHg, a group packed with about 150ml of nitrogen and a group packed with about 200ml of air. All the samples were kept at 40℃±1℃ in incubator for 35 days and used at a week intervals for the experiment. The results were as follows : The PoV, TBA-V in N2 package group, vacuum package group and sodium dithionite package group is lower than those of control group (air package group). Particulary the values of sodium dithionite package group were lower than others. It revealed that the sodium dithionite influenced on the stability against the rancidity. In pigment quantity the values of sodium dithionite group consistently were higher than others in the longer period during storage as well. It revealed that sodium dithionite was effective in retarding the rancidity.

우리나라 油菜油의 脂肪酸組成에 關한 營養學的 考察

鞠重烈 군산대학교 1979 群山水産專門大學 硏究報告 Vol.13 No.3

Rape seed is getting more important as a raw material according to the increase of demand with oil processing of food in Korea. Racentely, about 30,000 tons of rape seed have produced. But it is considered that there are problems of usage for food, because rape seed oil contains a harmful fatty acid. Therefore, the improvement of fatty acid composition in the oil was necessary for food usage. Accordingly, the improvement of low or zero-erucic cultivars was developed by research workers. But, how is the quality of rape seed oil produced in our country in 1979? In this paper, the chemical and physical properties of rape seed oil were experimented and their fatty acid composition was analized to investigate the quality. With above experiment data nutritional potentiality was considerated also. Samples used for this experiment were collected from six cultivating districts in Korea. But their cultivars were not confirmed. The results were summerized as follows : 1) Specific gravity, refractive index, acid value, iodine value, saponification value and unsaponi-fiable matter were mostly similar to the notice No, 8 of Korean Ministry of Health and Society. 2) The fatty acids composed mainly of 43.95-52.52% of erucic acid, 16.85-19.76% of linolenic acid, 12. 20-17.41% of oleic acid and 13.89-16.79% of linoleic. In addition small quantity of stearic acid and trace amount of others. 3) The rape seed oil contained a great quantity of erucic acid which leads to physiological harm and linolenic acid which is easy to cause rencidity. Therefore it was considered that the rape seed oil was unsuitable for food usage. 4) Because the oil contains a small quantity of oleic acid which is good for cooking and linoleic acid which has an effect on diminution of cholesterol in blood, it was supposed that the rape seed oil is not of excellent quality for food. 5) It was considered that the dissemination of a good cultivar of zero-eruci acid has thoroughly to be promoted to farmers and before usage of food for the present the fatty acid composition must be analized.

아귀肉의 冷凍貯藏 中 燐酸鹽의 鐵理效果에 關하여

鞠重烈,金鐘培,張壽賢 군산대학교 1983 群山水産專門大學 硏究報告 Vol.17 No.1

Monkfish and it's liver went on increasing in demand by capturing the public fancy as a favourite food and their export. The control on various denaturation and drip of monkfish muscle during frozen storage is very important problem for keeping on their good quality and increasing their export. In order to investigate the effect of phosphates on the denaturation of monkish muscle during frozen storage, the solubility of salt soluble protein, thaw-drip, absorbed phosphorus, volatile basic nitrogen, thiobarbituric acid value and brown-pigment density were examined. 10% simple solutions and mixed solutions of sodium tripyrophosphate, sodium pyrophosphate and sodium metaphosphate were prepared respectively as table 1. The muscle from the underside of abdominal cavity to the upper side of tail was cut into fillets(3cm x 5cm x 10cm) and then the filets were dipped in the phosphate solution for 5 minutes respectively. Then the samples were sealed up into polyethylen bags and kept frozen at -20℃. The experiments on denaturation in the muscle were carried out 3 times at intervals of 20 days. The results were summarized as follows: 1) Phosphorus contents remained in the muscle were within the tolerence limit by FAO/WHO. 2) The free drip quantity released from the samples treated with phosphate was remarkably decreased than that of the control sample. Among the samples, No. 7 sample showed the least quantity. 3) The solubility of salt soluble proteins in muscle treated with phosphate was not decreased than that of the control remarkably. Therefore it was considered that the effect of phosphate on the muscle was effective. Among the samples, No. 7 was most effective. 4) It revealed that the sample showed in the higher contents of remained phosphate showed a tendeney to less released drip, and it caused a tendeney to enhancing of solubility for salt soluble protein. 5) The variation of brown-pigment density, volatile basic nitrogen and TBA-value were not remarkable.

群山港內 海水中의 亞鉛含量

鞠重烈 군산대학교 1975 群山水産專門大學 硏究報告 Vol.9 No.3

The twelve spots of the sea water within Kunsan Harbor were sampled according to tides and depth of water on 18th November, 1975. The concentration of zinc in the sea water was determined by measuring the absorbance of the blue chelate compound caused by reaction of zinc ion and zincon. The results of this study are as follows; 1) The concentration of zinc in the sea water· was ranged from 0.512 ppm to 1.097 ppm (mean value by sampling spots) and total mean value showed 0.659 ppm. 2) On the whole, the concention value of zinc was higher at low tide than at high tide. 3) In general, the concentration of ziuc was shown more in the water of bottom than in the water of surface. 4) Three areas were grouped by sampling spots. Comparing with other areas, the thickest concentration of zinc was found in III area. Consequently, this seemed to be area influenced greatly by pollutcd water from factories.

低溫貯藏魚類 中의 低溫性 大腸菌群에 關한 硏究

鞠重烈,張壽賢,金鍾培 군산대학교 1979 群山水産專門大學 硏究報告 Vol.13 No.3

In this study, the total bacterial count and coliforms MPN in samples stored at 5℃ investigated. The distribution, biochemical character and growth temperature of Psychrotrophic coliforms isolated from samples during cold storage were studied, also. The results were as follows : 1.The increasing rate of Psychrotrophic bacterial flora in samples was higher than that of Psy-chrotrophic coliforms. 2.In 213 strains of coliforms isolated from samples, 181 strains were Psychrotrophic coliforms. 3.The isolated Klebsiella aerogenes and Citrobacter freundii from samples were superior in number, showing 106 strains for Klebsiella aerogenes while 54strains for Citrobacter freundii. 4.The number of Klebsiella aerogenes and Citrobacter freundii of isolating Psychrotrophic coliforms showed maxima compared with others of Psychrotrophic coliforms.

개량조개의 煮熟冷凍品에 關한 細菌學的 硏究

張壽賢,鞠重烈 군산대학교 1978 群山水産專門大學 硏究報告 Vol.12 No.2

VA-N, TMA, Coliforms, E. coli and Bacterial flora in the raw sample of Henclam, in the Henclam by their process and the Henclam by date during the frozen storage were studied. The results were as follows : 1) The value of VB-N and TMA got increased according to the period of frozen storage. But the increased rate of TMA was higher than that of VB-N. 2) The number of General bacteria, Coliforms and E. coli in the sample selected after the third washing were 2.6×106 cells/g, 3.1×102 cells/g and 2.8×10 cells/100g. The sample showd maximum of bacterial contamination compared with others. 3) Pseudomonas and Vibrio of Bacterial flora in the raw Henclam were superior in number. 4) Micrococcus and Moraxella of Bacterial flora in the Period of frozen storage were superior, in number, showing 35% and 25%. 5) Klebsiella aerogenes group of Coliforms showed maximum of 50.7% compared with others in the period of frozen storage.

Snow Crab의 凍結 Meat Block 製造工程中 細菌汚染에 關한 硏究

張壽賢,鞠重烈 군산대학교 1983 群山水産專門大學 硏究報告 Vol.17 No.3

In this paper, we examined the contamination in general bacteria, coliforms, Escherichia coli and coagulase positive Staphylococci during the processing snow crab meat block. The experimental material, that is the boiled and frozen snow crab meat was under the good freshness without being detected coliforms, Escherichia coli and coagulase positive Staphylococci, and with 570/g of general bacteria. The contamination rate of general bacteria in shucking and selecting processing step was higher than any other processing step. Meanwhile, the contamination rate of coliforms, Escherichia coli was highest in the packed meat processing step and that of coagulase positive Staphylococci was highest in shucked meat. The correlationship was not noticed between the contamination rate of general bacteria and coliforms, Escherichia coli, coagulase positive Staphylococci. In the packed meat of snow crab, general bacteria, coliforms, Escherichia coli and coagulase positive Staphylococci were showed to the 5.0× 10/g, 318/g, MPV 30, and 74/g respectively. These results excepting Escherichia coli were high level in comparasion with the tolerance of Alaska seafood marketing institute.